Thai green mussel curry

2 servings Prep: 5 mins, Cooking: 30 mins By Marumo Tladi
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Ingredients (14)

5 spring onion
1 1/2 tbsp fresh garlic — chopped
2 tsp fresh ginger
30 g fresh coriander
400 ml coconut milk
1 packet mussels
1 tbsp fish sauce
1 tsp sugar
2 tsp cornflour
1 tsp fresh lime juice — or lemon juice
2 tsp vegetable spice
4 cardamom pods — crushed
1/4 cup water
salt and freshly ground black pepper — to season
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Method:

Add the garlic, ginger, spring onion, and coriander (leave a few sprigs of coriander leaves to add to the sauce towards the end of the cooking time) to a food processor or blender. Blitz until a paste forms.

In a heated pot, add oil and fry off the paste on a medium high heat for 4-5 minutes. Add the cardamom seeds, vegetable spice and fry off for 2 minutes.

Add the coconut milk, fish sauce, sugar and stir the ingredients.

Allow the sauce to simmer for 3-4 minutes with a closed lid. Add the mussels to the pot and reduce the heat to a low temperature. Let the mussels steam for 15 minutes.

After 15 minutes, mix the corn flour and water in a separate bowl and add the mixture to the pot. Stir and allow to simmer for 5-6 minutes on a medium-high heat.

Add the lime/ lemon juice, roughly chopped coriander leaves and salt and pepper for seasoning. Simmer for one minute then take the pot off the heat.

Serve the curry with a side of rice, fresh ciabatta bread or noodles.

Reprinted with permission from Marumo Tladi. Follow along on Instagram.



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